1. Crispy fried eel
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Crispy Fried Eel For 4 people
Fresh eel 500 gr Crispy flour 2 packets Fresh chili 1 piece (chopped) Shallots 2 bulbs (chopped) Garlic 6 cloves (chopped) Lemon 1 piece Vinegar 4 tablespoons Curry powder 1/3 teaspoon Turmeric powder 1/3 teaspoon Cooking oil 200 ml Fish sauce 3 tablespoons Common spices a little (sugar/ salt/ pepper/ seasoning)
Ingredient picture
How to prepare crispy fried catfish
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Prepare and marinate the fish
Half a kilogram of fresh catfish bought home, cut off the head, remove the intestines, and put it into a bowl. Add 1/2 tablespoon of salt and 4 tablespoons of vinegar into the bowl, use your hands to massage it thoroughly to remove all the slime and eliminate the fishy smell, then wash the fish clean with cold water and place it in a basket to drain.
Add the chopped onion and 1/2 of the minced garlic into the bowl with the catfish, season with 1/3 teaspoon of seasoning powder, 1/3 teaspoon of curry powder, and 1/4 teaspoon of pepper. Mix well to let the fish absorb the spices and marinate for 15 minutes.
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Coat the fish with flour
After marinating, the fish will release some water; use a strainer to drain the water, then take the fish out and place it in a food bag (or a container with a lid).
Add the frying flour into the bag along with 1/3 teaspoon of turmeric, tightly close the bag and shake vigorously to coat the fish evenly with flour.
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Fry the fish
Add 200ml of cooking oil to a pan on high heat, wait for the oil to become hot, then add the fish coated with flour one spoonful at a time, lower the heat, and gently stir with chopsticks so that the fish separates.
Fry each batch of fish for about 5 minutes until the fish is evenly golden, crispy, and fragrant, then remove and let it drain.
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Making the dipping sauce
Put into a bowl 2 tablespoons of sugar, the juice of 1 squeezed lime, 3 tablespoons of fish sauce, and 6 tablespoons of water, stir until the sugar completely dissolves, then add 1/2 of the minced garlic and chili and mix well.
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Final product
A plate of crispy fried fish is coated in a golden, crunchy batter that fills the kitchen with a delicious aroma.
Each small fish is evenly fried golden, with the seasoning deeply absorbed inside. The crispy fried fish is dipped generously in the thick, salty-sweet fish sauce, eating with fresh herbs makes it irresistible for anyone to put down their chopsticks.
This is an appealing, delicious fried dish that saves time and is perfect for the whole family to gather together on weekends.
2. Crispy fried fish
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Fried Tongue Fish Serves 2 – 3 people
Tongue fish 1 kg Crispy flour 100 gr Fresh noodles 500 gr Rice paper a little Accompanying vegetables a little (lettuce/ herbs/ pennywort) Green onions 5 stalks Fresh chili 2 pieces Garlic 1 bulb Kumquat 4 pieces Fish sauce 1/2 cup Cooking oil 100 ml Common spices a little (salt/ seasoning powder/ sugar)
Where to buy crispy flour?
- You can find crispy flour at supermarkets and grocery stores. Additionally, you can also refer to purchase these ingredients on e-commerce sites or buy from bachhoaxanh.com which also sells them!
How to prepare Fried Tongue Fish
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Prepare the ingredients
Remove the head, intestines, and scales from the tongue fish, then wash it several times with water and let it drain.
Wash the green onions and chop them finely.
For the accompanying vegetables, discard the spoiled leaves, soak them in diluted salt water, then wash them clean and let them drain.
Squeeze the juice from the 4 kumquats into a bowl, removing the seeds. When extracting the kumquat juice, be careful not to squeeze the peel too hard, as it will make the juice bitter.
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Make fish sauce
Peel and finely chop the garlic with chili. Then add the garlic chili mixture into a bowl, add 1/2 cup (rice bowl) of warm water, 1/2 cup (rice bowl) of sugar, and 1/2 cup (rice bowl) of fish sauce and calamondin juice, stir the mixture until dissolved, and adjust the seasoning to your family’s taste!
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Prepare the batter for the fish
Add 100g of batter mix into a bowl, then gradually add water and stir until the batter mixture thickens.
Then add 1 tablespoon of seasoning and 1/2 tablespoon of salt to the bowl and stir the mixture until dissolved.
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Coating fish with flour
Put the cleaned snakehead fish into the flour mixture, mix well so that the flour adheres evenly to the fish, then add chopped green onions, mix again one more time, and it’s done!
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Frying fish
Place a pan on the stove, turn on high heat and add about 100ml of cooking oil to heat until the oil is hot.
Next, use a cup to scoop the coated fish into the pan and lower the heat to fry until golden brown, then flip to the other side to fry until evenly golden! Do the same with the remaining fish mixture!
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Completion
Serve the fried fish on a plate, add some fresh herbs for garnish, rice paper, fresh rice noodles, and dipping sauce.
Skillfully wrap a rice paper with fresh herbs and fried fish, then dip it into the sweet and sour sauce to enjoy!
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Final Product
Golden crispy fried fish, fragrant. Enjoy with fresh herbs and sweet and sour dipping sauce without being greasy, extremely delicious.
This weekend, making this dish to treat the family gathered together is truly wonderful!
How to choose fresh and delicious fish
- The best fish is purchased in the right season, around September and October each year.
- Choose fish that is still fresh, with clear eyes, and uniform size.
- Avoid buying fish that shows signs of swelling, cloudy eyes, soft body, foul smell, and sliminess.
See details: How to choose fresh fish
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Above is an article guiding how to make crispy long fish with authentic flavor, delicious, rich, and extremely simple and easy to implement that anyone can do. Wish you success with this recipe!
